With bright cranberry and mild acidity, 2014 Carr Pinot Noir from The Yard Vineyard is a great match for foods that are salty or cheesy. This wine is able to maintain it’s flavors and body through the prosciutto and the mozzarella in this dish in the most elegant of ways. Another great Carr wine to try with this meal is the 2015 El Guapo!
Prosciutto Wrapped Chicken
with Risotto Primavera
Ingredients:
- 2 tbsp. chicken stock concentrate
- 2 cloves garlic
- 1 shallot
- 4 oz. grape tomatoes
- ¼ oz. fresh sage
- ¾ Arborio rice
- 2 chicken breasts
- 4 strips prosciutto
- 5 oz. spinach
- ¼ c. parmesan cheese
Directions
1. Preheat oven to 400ºF. Bring 4 c. water and stock concentrate to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, slice garlic crosswise as thinly as possible. Halve, peel, and mince shallot. Halve tomatoes lengthwise. Pick sage leaves from stems. Add stems to stock and set aside leaves.
2. Heat a large drizzle of oil in a large pan over medium heat. Add shallot and garlic. Cook 1-2 minutes. until softened. Add rice and cook for 1-2 minutes, until translucent. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue 30-35 minutes, until grains are al dente and creamy.
3. Pat chicken dry with a paper towel. Lay 2 slices of prosciutto beside each other on a flat surface. Place a chicken breast at one end. Tightly roll prosciutto around chicken. Repeat with the other chicken breast.
4. Heat a drizzle of oil in a medium, oven-proof pan over medium-high heat. Add wrapped chicken to pan and sear until golden brown, 2 minutes per side. Transfer pan to oven and roast for 15 minutes.
5. With 5 minutes to go on risotto, add tomatoes and spinach to pan. Stir into risotto to combine. Cook for 5 minutes, until spinach has wilted and tomatoes have softened.
6. Stir 1 tbsp. butter, parmesan, and any juices from pan with chicken into risotto. Season to taste with salt and pepper. Garnish with sage leaves to serve.
Serves 2
recipe adapted from Hello Fresh